Making of a Pastry Chef: Recipes and Inspirations from America's Best Pastry Chefs

Overview

As pastry chefs trade supporting roles for star status ontoday’s culinary stage, there has never been a better time tobelong to this exciting profession. Going behind the scenes andinto the kitchen, The Making of a Pastry Chef takes anunprecedented inside look at the pastry chef’s fascinatingworld, with a treasury of interviews, anecdotes, and classicrecipes from many of the nation’s leading pastryprofessionals.

Richard Leach (Park Avenue Cafe, New York), Nancy ...

See more details below
Paperback
$26.95
BN.com price
(Save 10%)$29.95 List Price

Pick Up In Store

Reserve and pick up in 60 minutes at your local store

Other sellers (Paperback)
  • All (30) from $1.99   
  • New (8) from $16.00   
  • Used (22) from $1.99   
Sending request ...

Overview

As pastry chefs trade supporting roles for star status ontoday’s culinary stage, there has never been a better time tobelong to this exciting profession. Going behind the scenes andinto the kitchen, The Making of a Pastry Chef takes anunprecedented inside look at the pastry chef’s fascinatingworld, with a treasury of interviews, anecdotes, and classicrecipes from many of the nation’s leading pastryprofessionals.

Richard Leach (Park Avenue Cafe, New York), Nancy Silverton(Campanile and La Brea Bakery, Los Angeles), Jacques Torres (LeCirque 2000, New York), Sebastian Canonne (The French PastrySchool, Chicago), and Roland Mesnier (The White House, Washington,DC) are just a few of the figures who share their thoughts andexperiences on every aspect of this vibrant, demanding field. Withhonesty and humor, they reveal their passion in forging careersthat combine craft and creativity with sound business andmanagerial skills. In the process, they offer candid opinions andadvice on training, career development, influences and inspiration,personal style, food and dessert trends, and much more.

Which celebrated pastry chef once went out to lunch, forgettingmost of a day’s work in the oven? Which pastry chef sufferedthe spectacular demise of a multi-tiered wedding cake just one hourbefore the big event? The Making of a Pastry Chef shows how thesetalented professionals survived kitchen catastrophes and careerobstacles to learn from their mistakes and continue to the top.

The Making of a Pastry Chef includes more than fifty inspiringrecipes from an impressive roster of leading pastry chefs, alongwith sixty photographs that capture the spirit, dedication, andenergy of pastry work. Biographies of all featured chefs give asense of the many different career paths that can lead tosuccess.

For today’s pastry chef, the responsibilities aregreat–and so are the rewards. Essential reading for anyonewith a true love of food, The Making of a Pastry Chef celebrates anextraordinary world where with every new dessert, every hand-dippedchocolate, and every breakfast pastry comes a fresh opportunity tobring great taste to life.

Read More Show Less

Editorial Reviews

Library Journal
As the title indicates, MacLauchlan, pastry chef at Santa Fe's Coyote Caf , looks at the training, skills, and passion necessary in pursuing a career as a pastry chef. He organizes his book according to various aspects of this career, including its history, inspirations behind choosing this way of life, education and training, as well as traditions and trends. Unfortunately, the personal anecdotes of well-known pastry chefs that make this work interesting also tend to bog it down. Where one or two stories might make for an enjoyable and valuable reading experience, more than that results in a tedious repetition of advice. Interspersed among these oral histories are recipes that vary in level of difficulty. Still, this book is recommended for larger cooking and career guidance collections.--Debra Mitts, Burlington Area Lib., IL Copyright 1999 Cahners Business Information.
Read More Show Less

Product Details

  • ISBN-13: 9780471293200
  • Publisher: Wiley
  • Publication date: 9/28/1999
  • Edition number: 1
  • Pages: 352
  • Sales rank: 810,598
  • Product dimensions: 7.46 (w) x 9.31 (h) x 0.93 (d)

Meet the Author

ANDREW MacLAUCHLAN, a nationally distinguished pastry chef andauthor, is Executive Pastry Chef at the Coyote Cafe in Santa Fe,New Mexico and Las Vegas, Nevada. His books include FlavoredBreads: Recipes from Mark Miller s Coyote Cafe, Tropical Desserts,and New Classic Desserts, which was nominated for a James BeardBook Award.

SCOTT VLAUN photographs botany, architecture, and food for avariety of magazines, books, and catalogs. His recent projectsinclude Garden Cycle: A Gardener's Daybook and Cool Coyote CafeJuice Drinks, as well as Flavored Breads and Tropical Desserts withAndrew MacLauchlan. He is currently based in Santa Fe, New Mexicoand New York City.

Read More Show Less

Table of Contents

The History of Sweets in Food and Cuisine;
The Rise of the Pastry Chef.

Origins of Inspiration.

Foundations of Learning and Honing Skills.

Inside the World of the Pastry Chef.

Ingredients for Success as a Pastry Chef.

Traditions, Trends, and Future.

Chefs' Biographies.

Bibliography.

Index.

Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)